Raspberry Chia Coffee Cake – Gluten-Free, Grain-Free
This healthy Raspberry Chia Coffee Cake is a nutrient-packed sweet treat made without grains, dairy or refined sugar. The gluten-free coffee cake provides a healthy dose of fiber and a chock-full of protein.
For extra deliciousness, I used raspberries, adding a zesty flavour to this extra moist coffee cake. However, you can change it up using your favourite berry or a combination of berries. For a larger berry such as strawberry, slice it into smaller pieces.
♥ Let’s talk about the nutrient-packed ingredients in this raspberry chia coffee cake and why I called it healthy!
Chia seed is one of my favourite seeds to use in baking. First, chia seeds are very tiny, so you can add them to just about anything. But despite that, they provide an abundance of antioxidants, fiber, iron and are an excellent source of omega-3 fatty acids.
For the flours, I only used almond flour and coconut flour. Almond flour is super high in protein, fiber and very low in carbs. For the coconut flour, this is another one of my favourite flours because it is protein and fibre-rich and again, low in carbs.
Coconut flour provides a beautiful texture in low carb baking and makes desserts particularly satisfying. I want to mention; even though I used coconut flour in this chia coffee cake, it does not taste like coconut.
heart healthy olive oil…
To make this sweet treat extra moist, I used olive oil. Olive oil, in my opinion, is magical, I could virtually drink it, but the olive oil has to be of excellent quality. You may have noticed that many of my dessert and muffin recipes are made with olive oil and not butter.
The reasons I use olive oil are, this mildly flavoured oil is rich in healthy monounsaturated fats, has strong anti-inflammatory properties and has large amounts of antioxidants. Sometimes I switch it up and use avocado oil. And the best part, olive oil is super easy to use in recipes, it is liquid and blends well.
So, if all of the above didn’t persuade you that this is a healthy coffee cake, then enjoy it for what it is → a super moist, incredibly tasty coffee cake.
♥ Serving recommendation.
I recommend serving this coffee cake chilled because it tastes almost like pudding when chilled…sooo good! But it is also perfect at room temperature.
This raspberry chia coffee cake will keep up to five days when refrigerated. If you want to turn it into an extraordinary dessert, add fresh berries, vanilla bean ice cream or whipped cream. YUM 🙂
For inspirations on how to add chia to your diet, visit our gluten-free recipes made with chia seeds
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